Ruth_
Tasty Apprentice
Relish the delicate and juicy Ebi Shumai, Japanese shrimp dumplings that are perfect for steaming and enjoying with a flavorful dipping sauce.
**Ingredients**:
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1/4 lb ground pork
- 1/4 cup water chestnuts, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
- 24 shumai wrappers (or wonton wrappers)
- Soy sauce and rice vinegar (for dipping)
- Lettuce leaves (optional, for steaming)
**Instructions**:
1. **Prepare the Filling**:
- In a large bowl, combine the chopped shrimp, ground pork, water chestnuts, green onions, garlic, ginger, soy sauce, sake, sesame oil, cornstarch, salt, and white pepper. Mix well until thoroughly combined.
2. **Assemble the Shumai**:
- Place a shumai wrapper in the palm of your hand. Add about 1 teaspoon of the filling to the center of the wrapper.
- Gather the edges of the wrapper around the filling, pressing lightly to form an open-topped dumpling. Repeat with the remaining wrappers and filling.
3. **Steam the Shumai**:
- Line a bamboo steamer or steaming basket with lettuce leaves to prevent sticking.
- Arrange the shumai in the steamer, leaving some space between each dumpling.
- Steam over boiling water for 10-12 minutes, or until the filling is cooked through and the shumai are firm.
4. **Serve**:
- Serve the Ebi Shumai hot with a dipping sauce made of equal parts soy sauce and rice vinegar.
Enjoy the savory and tender Ebi Shumai as a delicious appetizer or side dish!
**Ingredients**:- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1/4 lb ground pork
- 1/4 cup water chestnuts, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
- 24 shumai wrappers (or wonton wrappers)
- Soy sauce and rice vinegar (for dipping)
- Lettuce leaves (optional, for steaming)
**Instructions**:1. **Prepare the Filling**:
- In a large bowl, combine the chopped shrimp, ground pork, water chestnuts, green onions, garlic, ginger, soy sauce, sake, sesame oil, cornstarch, salt, and white pepper. Mix well until thoroughly combined.
2. **Assemble the Shumai**:
- Place a shumai wrapper in the palm of your hand. Add about 1 teaspoon of the filling to the center of the wrapper.
- Gather the edges of the wrapper around the filling, pressing lightly to form an open-topped dumpling. Repeat with the remaining wrappers and filling.
3. **Steam the Shumai**:
- Line a bamboo steamer or steaming basket with lettuce leaves to prevent sticking.
- Arrange the shumai in the steamer, leaving some space between each dumpling.
- Steam over boiling water for 10-12 minutes, or until the filling is cooked through and the shumai are firm.
4. **Serve**:
- Serve the Ebi Shumai hot with a dipping sauce made of equal parts soy sauce and rice vinegar.
Enjoy the savory and tender Ebi Shumai as a delicious appetizer or side dish!
I love the idea of shrimp dumplings—so flavorful and perfect for any occasion. Can’t wait to try making these at home. Thanks for the awesome recipe! 
